Vibrant and Nourishing Spring Inspired Orzo Salad
u003cstrongu003e368 caloriesu003c/strongu003eu003cbru003eu003cstrongu003e14.5g proteinu003c/strongu003eu003cbru003eu003cstrongu003e48g carbsu003c/strongu003eu003cbru003eu003cstrongu003e15.2g fatu003c/strongu003e
Servings 4 servings
Calories 368kcal
Ingredients
- salad ingredients: 2 cups cherry tomatoes 2 cups roasted asparagus cut into small pieces 1 cup fire-roasted corn (use frozen, roast with the asparagus in a tiny bit of avocado oil) 1 large avocado, diced 1 1/2 cups cooked orzo 1 cup mozzarella balls 1/4 cup chopped parsley for the dressing: 1/3 cup hummus of choice 1 tbsp balsamic vinegar 1 tbsp honey mustard (or mustard of choice) 1/2 tsp sea salt 1/2 tsp garlic powder 1/4 tsp onion powder 1/2 tsp dried basil (optional) 1/4 cup water
Instructions
- preheat the oven to 400°f. toss the asparagus and frozen fire-roasted corn with a tiny bit of avocado oil. spread on a baking sheet and roast for about 20 minutes, until the asparagus is tender and slightly caramelized.
- while the veggies are roasting, cook the orzo according to package instructions. drain and set aside to cool slightly.
- in a small bowl, whisk together the hummus, balsamic vinegar, honey mustard, sea salt, garlic powder, onion powder, dried basil (if using), and water until smooth. adjust seasoning to taste.
- in a large mixing bowl, combine the cherry tomatoes, roasted asparagus, fire-roasted corn, diced avocado, cooked orzo, mozzarella balls, and chopped parsley.
- drizzle the dressing over the salad and gently toss until everything is evenly coated.